Gratin of Greens ♥

For all the thousands of gratin recipes, I had trouble finding one with greens that appealed. Here was the vision: something rich and cheesy contrasting with spare and slightly bitter greens.

And that's what turned out, except for the cheesy part: do add a good measure of Gruyere or another rich cheese.


Hands-on time: 20 minutes
Time to table: 90 minutes - 2 hours
Makes about about 7 cups

FLASH COOK the GREENS (aka Greek Greens)
Salted water
About 3 pounds of mixed bitter greens, including the stems (these were turnip, radish and beet)

Bring a big pot of water to boil. While it does, wash the greens very well. Trim the rough ends, then cut the thin stems (the ones up to a half-inch in width) into half-inch lengths and set aside. Cut the leaves into one-inch strips and set aside separate from the stems. Drop the stems into the boiling water and let cook until just-cook, three to five minutes. Remove from the water with a slotted spoon and place into a colander to drain. When the water returns to a boil, add the greens, in batches if necessary, and cook for two to three minutes, until cooked but still bright green. Add to colander to drain. Once completely drained, refrigerate. You should end up with about 6 cups of greens and stems.

3 eggs
15 ounces ricotta cheese
[recommended: 1 - 2 cups grated Gruyere or even Parmesan cheese]
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
Freshly ground pepper
6 cups cooked greens and stems

In a large bowl, whisk eggs. Whisk in all ingredients except greens and stems. With a spatula, fold greens into ricotta mixture. Grease a quiche pan or other baking dish and transfer mixture into it, smoothing. Cover with foil and refrigerate

Pimenton (simple topping)
Crushed Ritz crackers (richer topping)

Let gratin come to room temperature. Set oven to 375F. Bake for 30 - 45 minutes (60 minutes if straight from refrigerator).

ONE OR TWO DAYS BEFORE Flash cook the greens and stems and refrigerate.
DAY BEFORE Assemble the gratin (except any topping) and refrigerate.
DAY OF Just before going in the 375F oven, add the topping.

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© Copyright Kitchen Parade 2006

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I am not really into greens, but, oh my Alanna, if I could have you make that for me I think I would eat them all up without complaining.

  2. Looks great! Veggies and can you go wrong?

  3. Oh yes please please!

  4. Sam ~ I'm on my way!

    Jeff ~ No kidding. ; - )

    Bea ~ Oui, merci!

  5. I don't like greens "plain," but these were wonderful! I went back for seconds, and then thirds. :-) I added a hefty amount of parmesan cheese as recommended. I didn't actually put anything on for a topping. Other than that, I followed the directions as-is.

  6. I made this last week - it was my first time cooking greens of any sort. I think I used too many greens for the amount of cheesy goodness I used (I was definitely closer to 1 cup than 2 of grated gruyere), so when I try it again, I'll change my ratios - but it's a good recipe (I just didn't follow it very well...)


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna